Thai Prawns with Basmati Rice
Thai Prawns with Basmati Rice
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Ingredients
- 60 g Basmati Rice
- 75 g Bok Choi
- 145 g Centra King Prawns 200g
- 2 tbsp Centra Olive Oil
- 40 g Centra Spring Onion
- 10 ml Coconut Milk
- 1 stick Lemon Grass
- 60 g red pepper Diced
- 210 ml water
Method
For prawns: Mix the Thai paste and coconut milk in a bowl to create a marinade. Mix through the prawns so they are coated. Cook prawns on a medium to high heat until translucent all the way through. About 3-5 mins. Being careful not to burn the sauce. Add a splash of water if necessary.
For rice: Snap lemon grass stick and put in sauce pan with rice, cover with water bring to the boil and simmer until rice is cooked. Remove lemon grass before serving. While the rice is cooking gently fry diced red pepper, shredded Bok choy and spring onion for 4-5 mins. Stir through rice once cooked.
To serve: Serve prawns on top of rice or stir through. Enjoy hot or cold.
Tips: Put prawns on a skewer for a BBQ. Infuse rice while cooking, cardamom pods, lemon peel and thyme.
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Ingredients
- 40- g Basmati Rice
- 125 g Broccoli
- 1 tbsp Centra Olive Oil
- 15 g Centra Tomatoe Puree
- 200 g Chicken Breast Cubed
- 0.5 tbsp Coriander Powder
- 1 handful Coriander Freshly Chopped
- 10 g garlic Grated
- 10 g Ginger Grated
- 0.5 tbsp ground cumin
- 3 tbsp Insanely Good Tikka Masala Sauce 350g
- 0.5 tbsp Turmeric
- 85 ml water
- 165 ml water
Method
For Chicken: Use 2 tsp of tikka powder and rub into chicken in a small mixing bowl. If possible, do the night before. Arrange the chicken on a baking tray and place under grill until it starts to brown after 3-4 mins then turn and brown other side.
For Sauce: In a medium sized saucepan on a medium heat, warm your oil and gently fry the garlic, ginger and chili for 1-2 mins. Then go in with, the remaining 1 tsp of tikka powder, cumin and coriander powder. Add a splash of water to stop the spices from burning then add tomato puree and the rest of the water. Bring the mix to a simmer and drop chicken in to cook through. Cook for 10-15 mins. If the sauce starts to dry out add a little more water.
For rice: Put rice in a saucepan with the turmeric and cover with water. Bring to the boil then simmer for 10-12 mins until rice is cooked.
To serve: Finish the curry by sprinkling some coriander on top and serve with rice and greens of your choice
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Ingredients
- 1 pack tomato puree
- 2 chicken breasts
- 50 g Goats Cheese
- 1 onion sliced
- 1 red pepper sliced
- 8 walnuts
Method
Oven temperature of 180 degrees, gas mark 6.
Butterfly- cut the chicken breasts and flatten out.
Thinly cover with tomato puree.
Sprinkle peppers and onions over the top.
Place on a baking tray in a pre-heated oven for 15 - 20 minutes.
Remove and sprinkle with goats cheese and walnuts.
Place back in oven for 5 minutes then serve.
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Ingredients
- 115 ml beef stock
- 125 g Broccoli
- 26 g butter
- 5 g olive oil
- 15 g plain flour
- 2 sprig rosemary
- 75 g Cream Cheese
- 1 tsp Dijon Mustard
- 3 clove garlic
- 40 ml Greek Yoghurt
- 75 g mushrooms sliced
- 105 g onion diced
- 40 ml red wine
- 385 g steak cut into strips
- 1 sprig thyme
- 1 tsp Worcestershire Sauce
Method
In a bowl mix the beef with the red wine and season with salt and pepper and leave to marinade for 10-15mins. Once marinated drain the beef reserving the liquid. Toss the beef in the flour.
Heat a casserole pot or a heavy bottomed sauce pan to a medium to high heat. Add the oil and butter and brown the beef. Do it in small batches so it browns instead of stews. Place to one side when all beef is done. In the same pan in goes the onions and garlic. Tie the rosemary and thyme together and put that in as well. Cook for 4-5 mins then add the left over marinade from the beef, beef stock, Worcestershire sauce, mustard, mushrooms and put the beef back in. Cover the pot and allow to simmer for 45mins-1 hour until the meat is tender.
5 mins before serving stir through greek yoghurt and cream cheese and serve with greens.
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Ingredients
- 4 handful baby spinich
- 1 pinch Black Pepper
- 450 g Beef Mince
- 3 tbsp olive oil
- 3 Tomato chopped
- 1 tbsp Chilli Powder
- 1 Courgettes chopped
- 2 cloves garlci minced
- 1 tsp ground cumin
- 1 onion diced
- 0.5 tsp Paprika
- 1 pinch salt
- 1 jalapeno pepper sliced & de-seeded
Method
In a large saucepan, heat the oil over medium heat. Add the onion and jalapeño, and cook until soft. Stir in the garlic and courgette. Cook for a minute and add the seasonings.
Stir and add the beef and pork to the pot. Cook until no longer pink in the centre.
Add the spinach and tomatoes, and season with salt and pepper.
Simmer until vegetables are soft and chili is thickened, 30-40 minutes.
You can simmer for several hours to improve flavor; simply add water or broth to the pan. Serve hot.
Sweet Pepper & Mustard Mince
Sweet Pepper & Mustard Mince
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Ingredients
- 1 pinch Black Pepper
- 1 Broccoli
- 500 g Beef Mince
- 200 g mushrooms
- 1 tbsp tomato puree
- 1 pack dried mixed herbs
- 1 clove garlic
- 1 tbsp Wholegrain Mustard
- 1 onion
- 1 pinch salt
Method
Add mince to wok and cook at a med-high heat, season with sea salt, black pepper, add onion and garlic and cook until browned.
Chop and add all veg while separately boil broccoli.
Reduce heat and add herbs and more seasoning if required.
Simmer for a further 10 minutes then add tomato puree and mustard and stir well.
Continue to simmer on a low heat for a further 5 minutes or so while you wait on the broccoli to cook.
When ready serve two serving spoonsful of the mince dish with Cauliflower rice and broccoli.
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Ingredients
- 4 Chicken fillets
- 1 onion
- 5 tbsp Coconut Milk
- 1 Courgette
- 1 tbsp Virgin Olive Oil
- 1 piece garlic
- 1 tbsp honey
- 3 tsp Wholegrain Mustard
- 1 sprinkle Paprika
- 1 piece Parsley
- 1 red pepper
- 1 sprinkle salt
- 1 sprinkle Black Pepper
- 2 tbsp Soy Sauce
- 1 yellow pepper
Method
Peel/dice/cut & chuck onion, peppers & garlic.
Put into wok with a little coconut oil or extra virgin olive oil.
Cook at a medium/high heat, season with black pepper and sea salt.
Dice and add chicken and cook until browned, add courgette, sweet paprika (as much as desired), parsley.
Turn down heat and simmer.
Add honey, soy and coconut milk/cream and continue to simmer on a low heat for a further 20 mins.
Serve with cauliflower rice and steamed greens.
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Ingredients
- 125 g Broccoli
- 1 yolk Free Range Egg
- 345 g Beef Mince
- 3 tbsp olive oil
- 1 handful Coriander chopped
- 15 g Dijon Mustard
- 25 g Greek Yoghurt
- 50 g onion diced
- 1 handful Oregano chopped
Method
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Combine in a mixing bowl the mince, coriander, oregano, onion, Dijon, and egg yolk.
Mix well and form into two burger patties.
n a medium sized frying pan, heat the oil and brown the burgers on either side
Transfer to the oven and cook for 5-8 mins until cooked through.
To serve: Serve with yoghurt and greens of your choice.
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Ingredients
- 4 Handful Baby Spinach
- 1 Pinch Black Pepper
- 3 tbsp olive oil
- 3 Tomato Chopped
- 1 tbsp Chilli Powder
- 1 Courgette Chopped
- 2 clove garlic Minced
- 1 tsp ground cumin
- 1 onion Diced
- 0.5 tsp Paprika
- 1 Jalapeno Seeded and Diced
- 1 pinch salt
- 450 g Turkey Mince Can be substituted for beef mince
Method
In a large saucepan heat the oil over medium heat.
Add the onion and jalapeño, and cook until soft.
Stir in the garlic and courgette
Cook for a minute and add the seasonings.
Stir and add the turkey mince to the pot. Cook until no longer pink in the center.
Add the spinach and tomatoes, and season with salt and pepper.
Simmer until vegetables are soft and chili is thickened, 30-40 minutes. You can simmer for several hours to improve flavor; simply add water or broth to the pan.
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Lemon Roast Chicken with new potatoes and vegetables
Lemon Roast Chicken with new potatoes and vegetables
A classic roast chicken dinner with a herby twist. A family favourite packed with good nutrition.
Cooking Time:1 hour 45 minutes
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Ingredients
- 1 chicken
- 1 Lemon
- 500 grams New potatoes
- 6 garlic cloves crushed
- 4 carrots cut into chunky sticks
- 1 Broccoli head Cut into florets
- 1 tablespoon olive oil
- 1 Lemon
- Handful Fresh Rosemary
- Handful Fresh Thyme
- 1 tablespoon Flour
- 250-300 milliliters chicken stock
- Pinch salt and pepper
Method
Preheat the oven to 200C/400F/Gas6.
Put the chicken in a large roasting tin.
Cut the lemon into quarters and place in the cavity of the chicken with the thyme, rosemary and garlic.
Rub a little olive oil over the chicken and season with salt and pepper.
Place the chicken into the hot oven and cook for 30 minutes.
Meanwhile put the new potatoes into a bowl with the olive oil and season with salt and pepper. Strip the thyme leaves off the stalks and stir this in too. Toss until the potatoes are well coated.
After 30 minutes, take the chicken out of the oven and scatter the potatoes around the base the chicken. Scrape out all the herb mix from the bowl and pour over the potatoes. Put back into the oven for 30 minutes.
After 30 minutes, take the chicken out of the oven and drain some of the juices off into a small saucepan.
Add the carrots to the roasting dish with the chicken, toss them with the potatoes and put back in the oven for another 30 minutes.
To make the gravy, whisk the flour into the juices from the chicken in the saucepan and place over a low heat on the hob. Slowly pour in the stock, gently whisking all the time. Continue to simmer to reduce the consistency to how you like your gravy to be.
Check the chicken is cooked by piercing the thigh with a skewer and making sure the juices run clear. Take out of the oven and allow to stand for 10 minutes before carving.
Steam the broccoli florets for 10 minutes.
Serve the chicken with the potatoes, carrots and broccoli and a little gravy.
